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So I sharpened up a good portion of my knives last night and I noticed that my norton 4000/8000 combo is just flaking apart. There is a good 1/2 chunk that just fell off in the water. I have also noticed the 220 side of my 220/1000 is doing the same thing except it is just turning into sludge...

anyone ever used one of these? seems like a dp with a crappy wa handle and i want to try my hand and doing a rehandle and need a 210mm suji/petty and its pretty inexpensive. so anyone got anything on these? http://www.cutleryandmore.com/product_view.asp?id=17813

on right now team sugar jamz in the greenish yellow, their sugar artist is geoff blount my teacher and mentor. hope everyone gets to watch him.

They had to sharpen a knife and knife skills and winner gets a Kramer

What are some get under the $150-$200 mark. I have upgraded all my knives except petty and bread and this holiday time with some extra $ I'm going to upgrade both. Once upgraded my kitana petty yeah yeah I know at least its vg-1 will be given to chris aka knyfeknerd to give away along with my...

Anyone ever use one of these? I need a new bread knife because my Chroma Porsche SUCKS! The scallops fold over regularly because the steel is so soft. Anyways I am looking for a solid bread knife for not a ton of money. I also know the Tojiro ITk is a worthwhile look, does any one else have any...

I will preface this by saying the flowers could be a ton better but the top one broke and was pieced together on the sculpture and the bottom one is my best. This is my first time ever doing a sculpture but I am kind of hooked now. Now on to the pics! Also the candies were judged Basic shape...

As I have accumulated and gained more knives and tools I have no idea how to store it all in an organized way. I am looking at a possibly a rolling box a cheap $100 for all my things. As far as traveling with my tools/knives I need something better than my 12 pocket messer. I carry around 8...

The French Laundry We are thrilled to announce that for a limited time the first 3 issues of our Finesse Magazine in its digital format are free and can be downloaded from iTunes. They can be found at..... http://itunes.apple.com/us/app/finesse/id459794611?mt=8 Additionally, we are...

i need a new bag, the 8 pocket deosnt do it any more and my school issued mercer fell apart. i need something that can hold 8 knives, and a ton of chocolate, sugar, and pastry tools. any ideas and try and keep it at around $50 I AM BROKE!(otherwise knerds hattori would have been mine by now)

wondering if you were coming out of school with experience and had the choice to move to either cit which would it be and why? this is my decision i have to make now. i am wanting to leave charlotte and go to either one of these cities.

Lets say you get a resume from someone. Their resume looks good, has the experience, and everything is fine. Would you as a hiring chef look down upon someone if they put things other than just the basics on their resume. Like winning medals competing or an article attached that they were...

I know the 2 main options are Tojiro and Mac. And I was just wondering if anyone had any other ideas around the price range or less. I went into my bag today and grabbed my chroma and it is crazy bent like a damn rainbow arc in it. So on to the next one.

Can anyone identify the knife in the blue box?

I need a knife that is for chopping chocolate, nuts of all kinds, and other heavy duty tasks. Would a deba be the best thing or just some cheap chef's knife like a Forschner? What would everyone recommend.

I just got an pastry chef position at a new place here in town. I am nervous but ready and anxious to take it on. Anyone have any advice? I am still in school for baking and pastry, but have a ton of culinary experience and a culinary degree. Seriously I never thought this day would come...

I need a budget suji. I bought the Fujiwara FKM 270mm but I guess it turns out it is the yanagiba, or atleast it looks like it. So I am going to treat it like a Yanagiba. So my question is I have decided 270 is wayyyy to big for my station 210-240 seems to be the sweet spot for my station. What...

So I was dead set on a suji, but now I am thinking about maybe a scimitar. I am wondering under $100 should I go for a scimitar or should I swing for a used Suji/Fujiwara Suji. I break down meat at work from pork racks to teres major beef shoulder. I have a boning knife and I have a 240mm chef...

I know the joke is that pastry chefs have no idea how to use a knife, and are always dull. I started as a hot line cook so I have a clue and I am getting to a point where I am getting close to happy with my kit. So here are some pics of my knives, my kit, and everything I carry on a daily basis...